Citrus Spiked Granola Bars

By Chef:  Callie England
Posted: February 9, 2011


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A yummy raw vegan granola bar full of wholesome ingredients without all of the unnecessary syrups and sweeteners.


First Set:

  • .5 C pumpkin seeds
  • .5 C sunflower seeds
  • .5 C hemp seeds
  • .5 C ground flax seeds
  • .25 C coarsely ground almonds
  • .25 C coarsely ground brazil nuts
  • .25 C chia seeds
  • .25 C dehydrated coconut
  • zest from one orange
  • zest from one lemon

Second Set:

  • 1 orange peeled
  • 3 medjool dates (soaked, pitted)
  • juice from one lemon
  • 2 packets of stevia
  • .25 C purified water
  • .5 tsp sea salt


1. In a large bowl, combine the first set of ingredients and set aside.

2. In a high-speed blender, combine the second set of ingredient until smooth in texture.

3. Combine the wet and dry ingredients by hand and mix well.

4. Using a spatula, carefully spread mixture on a non-stick dehydrator sheet. While wet, slice bars into 12 equal sections (I like using a pizza cutter).

5. Dehydrate at 105 degrees for about 5 hours and then flip to mesh dehydrator sheet. Let dehydrate another 8 hours until firm.


The best part of these granola bars is that they can be made in the oven if you are without a dehydrator. Just make sure to use the lowest setting and crack the door.